How to Boil Rice to Kill Germs

Cooking Rice on the Stove

• 1

  Measure 1 or 2 cups of uncooked rice into a medium-sized pot. Add enough water so that it covers the rice completely. Stick your index finger in the pot to make sure you have enough water. The water must reach the first line of your index finger. You can use the ratio of 1 cup of rice to 2 cups of water if you require more precise measurements.

• 2

  Place the pot on the stove over medium-high heat. Monitor the pot closely. As soon as it reaches a rapid boil, which takes about six to 10 minutes, reduce the fire to medium heat. The water will continue boiling, but more slowly. The water will evaporate at the rate that allows the rice to cook properly. Do not cover the pot until almost all of the water has evaporated. Keep an eye on the pot, and do not leave the kitchen.

• 3

  Reduce the heat to the lowest setting when the water boils off, and place a lid on the pot. You can leave the stove on the lowest setting if you have an electric stove or turn it off if you have a gas stove. Leave the lid on for 10 minutes, which allows the rice to finish cooking with the remaining steam.

Cooking Rice in a Rice Cooker

• 4

  Measure 1 or 2 cups of rice into the rice cooker pot. Add 1 cup of water for every cup of rice, or follow the manufacturer's instructions.

• 5

  Place the rice cooker pot in the rice cooker. Plug in the rice cooker, and turn it on. Rice cookers reach a temperature of 212 degrees Fahrenheit, which kills any germs that could have been on the rice. A properly functioning rice cooker takes about 30 minutes to do rice. It shuts off automatically when the rice is cooked.

• 6

  Leave the rice in the cooker when it shuts off. Open the cooker and remove the rice when you are ready to eat.